Archive for October 2015

Recipes at http://www.ciaprochef.com/grapes/LobsterGrapeNapoleon/

Here’s a delectable, contemporary take on a Napoleon. Chef Rebecca Peizer from The Culinary Institute of America combines the flavor and texture of lobster and avocado with the sweetness of red and black grapes, with another layer of rich crème fraiche and green grapes, all served over a frisée salad. This dish can be served for lunch or as a first course dinner option.

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Recipes at http://www.ciaprochef.com/grapes/GrapeOrangeRadishSalad/

This dish brings together nuts and seeds, fruits, and herbs for a colorful and texture-rich salad. Chef Rebecca Peizer from The Culinary Institute of America begins by preparing pickled kumquats, followed by crushing spices to create a unique vinaigrette; and finishes with sweet green grapes, oranges, fennel, and radishes, all artfully arranged to wow your guests!

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Recipes at http://www.ciaprochef.com/grapes/pannacotta/

Here’s a perfect light and sweet dessert served with a colorful, grape-inspired compote. Chef Rebecca Peizer from The Culinary Institute of America shows us a new take on panna cotta, flavored with buttermilk, and served with a spiced grape compote, creating a delicious, rich combination that is both flavorful and healthy.

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Recipes at http://www.ciaprochef.com/grapes/grapelentilsalad/

The vinaigrette in this vegetarian salad originates from North Africa and combines lentils, roasted red bell peppers, and almonds with the sweetness of fresh green grapes, creating a healthy lunch or dinner entrée or side dish.

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Recipes at http://www.ciaprochef.com/grapes/RoastChickenwithGrapes/

In this demonstration, Chef Rebecca Peizer from The Culinary Institute of America prepares a spice mixture to sear the chicken and then places the chicken on rosemary skewers for double the flavor. The chicken is then combined with sautéed garlic and shallots, wine, red grapes, and olives and placed in the oven for roasting. After 30 minutes, your kitchen will smell fabulous and your family and friends will be talking about their meal for weeks to come.

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